Grape glycosides are, in part, an important source of varietal wine aroma and flavor. Aglycones may be aliphatic residues, monoterpenes, sesquiterpenes, norisoprenoids, or phenolic compounds. Studies were undertaken to ...

Headspace solid-phase microextraction (SPME) is a fast and simple sampling method for analysis of volatile compounds, but quantitation can be affected by sample matrix and sampling conditions. Sampling time and temperature ...

The effect of wine matrix ingredients and conditions on the headspace sampling of 3-alkyl-2-methoxypyrazines was investigated with solid-phase microextraction (SPME) and capillary gas chromatography, using a nitrogen ...

Brettanomyces bruxellensis and lactic acid bacteria are common microorganisms capable of modifying wine aroma and flavor. The activity of beta-glucosiclase against p-nitrophenyl-beta-D-glucopyranoside was determined in a ...

A method for the rapid determination of ethyl carbamate in wine by headspace solid-phase microextraction with detection by gas chromatography/mass spectrometry has been developed. The analysis parameters of fiber coating, ...

The accuracy of two methods for determination of glycosyl-glucose (GG) in grapes and wine has been tested using several glycoside standards containing alkyl, benzenoid, and phenolic aglycones. The total GG method using ...

Lactose hydrolysis was investigated as a method of producing a more extrudable ice cream product. Ice cream mixes were treated with lactase from the microbial sources Kluyveromyces lactis and Aspergillus oryzae to produce ...

This study was undertaken to observe the effects of hydrogen peroxide on Cryptosporidium parvum oocysts with respect to protease activity in comparison to known protease inhibitors. In assessing the possible mechanisms of ...

Toxoplasma gondii has recently been recognized to be widely prevalent in the marine environment. It has previously been determined that Eastern oysters (Crassostrea virginica) can remove sporulated T. gondii oocysts from ...

High pressure processing (HPP) has been shown to be an effective non-thermal method of eliminating non-spore forming bacteria from a variety of food products. The shelf-life of the products is extended and the sensory ...

High-pressure processing (HPP) has been shown to be an effective means of eliminating bacteria and destructive enzymes from a variety of food products. HPP extends the shelf life of products while maintaining the sensory ...

Ingestion of Toxoplasma gondii tissue Cysts can result in severe disease in immunocompromised individuals and pregnant women. Treatment of mean and meat products to eliminate. viable T. gondii tissue cysts would provide a ...